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I've had a lot of questions at Cavallo about Gluten Free Baking.I'm really pretty thrilled that there is so much interest!

Gluten free baking can be a challenge because of the density of the flours used.I find that there are two secrets to making it taste more familiar to your palette and to make things "fluffy".

I stay away from a lot of tapioca and other starches that are merely sugar and glue your intestines together.

Adding the juice of 1/2 a lemon together with some baking soda or powder is my favorite way to lighten the dough when I use nut flours. As far as taste goes: I ALWAYS add generous amounts of lemon zest and vanilla to my cakes, in addition to things like GF almond essence, which is what I used here.

RECIPEfor the cake I brought in today:soy free - can be made sugar free - organic - gluten free

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by Beate Casati

Welcome to Cavallo. We're a small boutique style custom frame gallery with a love for anything beautiful, artisanal, green(er) and clean(er), featuring an open workshop, located in beautiful Historic Gordonsville, Virginia.